Bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside.
Heat a large pan with high over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon rapeseed oil over high heat. Add garlic and sauté for 30 seconds. Add the brussels sprouts in a single layer and sprinkle with brown sugar and add the Connacht gold sea salt butter. Let sit 1 minute and stir. Continue to sauté for another 4-5 minutes, until bright green and tender. Now add the pecans and cook another 3-5 minutes. Remove everything from the pan and carefully wipe the pan clean.
To the same pan add the Connacht gold garlic and herb butter, Connacht gold cream and mascarpone cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the parmesan, parsley, crushed red pepper, nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and brussels sprouts to the sauce and toss well, cook another 1-2 minutes to warm through. Serve immediately with fresh parmesan.
Connacht Gold has a strong social history in the West of Ireland.